Coconut Popcorn Balls Food

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

COCONUT-ALMOND POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.

POPCORN BALLS

Steps:

• Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.
• Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.
• Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.
• Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

COCONUT POPCORN BALLS

Steps:

• Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine peanut butter (or almond butter) and honey in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated. Stir in cashews. Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut. Let cool completely before storing. To store, individually wrap each ball in plastic wrap.

CARAMEL POPCORN BALLS

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

CHEWY COCONUT POPCORN BALLS

Steps:

• 1. Heat oven to 300 degrees. Spread coconut evenly over baking sheet and toast on lowest oven rack until deep golden brown, 15 to 20 minutes, stirring occasionally. While coconut toasts, halve pecans lengthwise, turn them onto separate baking sheet and toast on upper rack until fragrant, about 10 minutes. Cool both, combine and set aside. 2. Spray large mixing bowl or deep stock pot with vegetable spray and set aside. Combine sugar, corn syrup, 1/3 cup water, salt and butter in small saucepan and bring to simmer over medium-high heat, stirring frequently. When butter melts and liquid is simmering, stop stirring, place candy thermometer in pot and cook until syrup registers 230 degrees. At this point, begin popping corn. 3. Cook syrup until temperature is just under 245 degrees. Remove saucepan from heat, and stir in vanilla. Turn warm popped corn into prepared bowl or pot and drizzle half the sugar syrup over, stirring vigorously with a rubber spatula to coat kernels evenly. Add remaining syrup, coconut, pecans and Rice Krispies and stir to combine; add marshmallows and continue stirring from bottom of pot until dry ingredients are evenly coated and no syrup remains on bottom. 4. Rinse hands with cold water, and while mixture is still hot, begin forming popcorn balls, 3 to 3 1/2 inches in diameter, placing finished balls on sheet lined with parchment or waxed paper. Use a light touch, but a little pressure to help balls become round and compact.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

POPCORN BALLS WITH PEANUTS AND RAISINS

Steps:

• In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
• Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.